Real French croissants - how to cook French croissants in the home, step by step recipe photos

Today I want to share a recipe for a classic French croissants. Real French croissants are prepared without stuffing. But, if desired, it can easily fill our delicious muffins (they are also called bagels) by filling your own. Thus, it is possible to bake croissants with custard. Step by step instructions decorated with photos and detailed descriptions will help you to treat and surprise all lovers of French croissant.

Ingredients:

• 1/2 portions flaky yeast dough;
• 200 grams of flour in / s;
• 1 yolk of an egg;
• 3 tbsp. spoons of milk;
• to 50 ml of water;
• 1 tbsp. spoon of sugar.

How to cook French croissants in the home

Ready to start with the fact that the working surface sift a small amount of flour. Take a piece of flaky yeast dough and roll out into a rectangular formation. Visually divide the dough in half width and doing small incisions. Along the length divide the dough into four equal parts, as do a notch. It is necessary to divide the dough into equal pieces. It is best to use a knife for pizza, so as not to trample edges of the dough.

Cut the dough into equal rectangles, each rectangle cut diagonally and get triangles.

At the widest part of the triangle making a small incision and gently stretch the edges of the sides, as shown in the photo.

begins to roll the dough into a croissant. Just do not press the dough. You just need to roll rather than deform. To do this, do not forget pripylyat work surface with flour to the dough does not stick.

Prepared croissants spread on paper with flour and give them a semi-circular shape. Cover with a clean cloth, leave for proofing for 30 minutes.

The yolk mixed with milk, lubricates each croissant.

croissants Bake in oven preheated to 180 ° for about 12 minutes.

At this time, we prepare the syrup. The hot water is mixed with sugar. We get croissants, while they are still hot grease them with syrup and allowed to cool.

That is so beautiful and puff kruassanchiki I did. In the photo are well visible layers of dough.